Baked cranberry cheesecake

When it comes to desserts, cheesecake has always been a crowd-pleaser. My heart is always devoted to my no-bake Israeli cheesecake, but overtime, I've also fallen in love with this sweet and tangy baked cranberry cheesecake recipe.

The creamy, luscious texture combined with a buttery crust creates a heavenly treat that leaves everyone craving for more. If you're a fan of cheesecake and looking to add a touch of seasonal flair, then look no further than the delightful creation of baked cranberry cheesecake. This easy dessert combines the richness of cheesecake with the tartness of cranberries, resulting in a delightful fusion of flavors that will leave your taste buds begging for more.

Serve it as a perfect dessert for Shavuot! It will also be right at home on Thanksgiving or Christmas, with its holiday vibes.

Why you're going to love this recipe

There are several reasons why this baked cranberry orange cheesecake will win your heart. 

• Flavor - the combination of tangy cranberries and creamy cheesecake creates a perfect balance of flavors, pleasing both sweet and tart enthusiasts. 
• Texture - the texture of this cheesecake is velvety smooth, making every bite simply irresistible.
• Looks - the vibrant red color of the cranberries adds a visually stunning element to the dessert, making it an eye-catching centerpiece for any occasion.

To create this mouthwatering baked cranberry cheesecake, you'll need the following ingredients:

Crust:

• Butter or margarine (1 stick, 100 g)
• Sugar
• Flour
• Baking powder
• Egg

Filling:

• Cream cheese, softened
• Sour cream
• Granulated sugar
• Eggs
• Vanilla extract
• Orange zest
• Orange juice
• Salt

Cranberry topping:

• Fresh or frozen cranberries
• Granulated sugar
• Water
• Orange zest
• Cornstarch

See recipe card for exact quantities.

Preheating the Oven and Preparing the Pan

To begin making the baked cranberry cheesecake, preheat your oven to 300°F (150°C). Grease a 9-inch springform pan thoroughly to ensure the cake doesn't stick. Place a parchment paper round at the bottom of the pan for easy removal later.

Creating the Crust

For the crust, melt the butter in the microwave for about 30 seconds until it becomes liquid. In a food processor or a large bowl, combine flour, sugar, baking powder, and add the melted butter along with an egg. Stir or pulse well until the mixture reaches a texture resembling wet sand.

Pressing the Crust

Using a measuring cup or a glass, firmly press the crumb mixture into the bottom of the prepared cake pan. Start with the sides first, pressing the crumbs about 3 inches up the sides, and then evenly distribute the remaining crumbs along the bottom of the pan.

Preparing the Cream Cheese Filling

In the same bowl of the food processor or a clean mixing bowl, combine cream cheese, sour cream, granulated sugar, vanilla extract, salt, and orange zest and juice. Beat the mixture until it becomes smooth and creamy. Add the eggs one at a time, beating well after each addition.

Pouring the Cream Cheese Mixture

Pour the prepared cream cheese mixture over the crust in the pan, ensuring it is spread evenly to create a smooth surface.

Baking the Cheesecake

Place the pan in the preheated oven and bake for approximately 1 hour. The center of the cheesecake should still have a slight jiggle, while the rest of the cake should be set. This delicate balance ensures a perfectly cooked and creamy cheesecake.

Cooling and Chilling

Turn off the oven and allow the cheesecake to cool inside for 10 minutes. Then, open the oven door slightly and let the cake cool inside the oven for an additional hour. This gradual cooling process helps prevent the cheesecake from deflating or developing cracks due to sudden temperature changes. Once cooled, remove the cheesecake from the oven and let it cool completely. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Preparing the Cranberry Filling

While the cheesecake is baking, it's time to prepare the cranberry topping. In a saucepan, combine fresh or frozen cranberries, granulated sugar, water, and orange zest. Cook the mixture over medium heat until it reaches a boil, the cranberries burst, and the sauce thickens slightly. This usually takes around 5-10 minutes. Remove the saucepan from heat and allow the cranberry topping to cool for a few minutes.

Adding Cornstarch to the Cranberry Topping

In a small bowl, whisk together cornstarch with 1 tablespoon of water to create a slurry. Add the cornstarch mixture to the cooked cranberries and stir well to combine. Refrigerate the homemade cranberry sauce until it is ready to be used.

Finalizing the Cheesecake

Once both the cheesecake and the cranberry topping have cooled adequately, carefully spoon the cranberry topping over the cream cheese mixture. Spread it evenly across the surface, ensuring every slice will have a delightful burst of cranberry flavor.

Serve this beautifully baked cranberry cheesecake with a luscious cream cheese filling and a tangy cranberry topping that will impress your family and friends. Enjoy this delicious dessert chilled and savor the perfect balance of flavors.

Storage

To store your baked cranberry cheesecake, cover it tightly with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 4-5 days. Remember to let it come to room temperature before serving to enjoy the full flavors.

Variations

While this recipe is already a crowd-pleaser, you can always experiment with variations to suit your taste.

• Consider adding a touch of cinnamon to the crust for a warm and cozy flavor
• Sprinkle some toasted almond slices on top for an added crunch
• Use other berries like raspberries or blueberries in place of the cranberries
• Top the cake with a whipped cream topping to make it even more impressive